No one ever said doughnuts and latkes were the mandatory way to fulfill our oil quota, right?
The post Onion and chickpea Indian fritters make a nice deep-fried nosh for Hanukkah appeared first on Jewish Telegraphic Agency.
Simplicity is so satisfying, for guests or the family on a weeknight.
The post Bukharian chicken and herbed rice: A fragrant one-pot meal with a generations-old recipe appeared first on Jewish Telegraphic Agency.
This article originally appeared on The Nosher. Back in the 1980s, when polenta was the hot new item on restaurant menus, I was eager to try it. I knew it was a traditional Italian dish, but it was foreign to everyone else, including me. I bought a package of cornmeal, began the preparation, and when […]
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Mop up the sauce with a Yemenite pancake called lachoh.
The post Doro Wot: A fragrant Ethiopian chicken dish appeared first on Jewish Telegraphic Agency.
As the fall days get colder, it will welcome you and your Shabbat guests home like a hug.
The post Yapchik (potato kugel with meat): The ‘Hungarian cholent’ appeared first on Jewish Telegraphic Agency.
This recipe originally appeared on The Nosher.
What exactly are kreplach? Boiled or fried pockets of dough stuffed with either meat or chicken, usually served in chicken soup. The meat symbolizes severity; the dough is an allusion to kindness. In preparation for the Day of Judgment, we “cover” the severity with kindness.
On the day before Yom Kippur it is customary to ask for and receive lekach (honey cake – signifying a sweet year) from someone, usually one’s mentor or parent. One of the reasons given for this custom is if it had been decreed, G‑d forbid, that during the year we should need to resort to a h…
This salad is perfect for Rosh Hashanah (or any other time). It is light and refreshing with a delightful crunch from the apples and snap peas. Since it’s traditional to avoid nuts on Rosh Hashanah, you can use sunflower seeds instead. At other times, though, I prefer the pecans.
